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Lasagna pasta sheets – 500g
Dijon mustard Edmond Fallot – 210g
Duck Rillettes FEYEL, 170g
MONIN syrup Grenadine – 70cl
Chorizo, SWEET dry sausage – 200g
Chestnuts precooked – 2x250g
Butter with sea salt crystals, France – 250g
White wine for cooking 11% 75cl
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